Pan Fried Chicken in Coconut Tamarind Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 people
For making Spice mix
  • Coriander powder- 2 tbsp
  • Cinnamon powder- 1½ tsp
  • Ground black pepper- 1½ tsp
  • Ground cardamom- 1½ tsp
  • Ground all spice- 1½ tsp
  • Turmeric powder- 1½ tsp
  • Ground cloves- 1½ tsp
  • Ground nutmeg- ¾ tsp
For pan frying chicken
  • Chicken breasts, boneless- 2, halved
  • Prepared spice mix- 2 tsp
  • Fresh ground pepper- ½ tsp
  • Salt- to taste
  • Oil- 1 tbsp
For making coconut-tamarind sauce
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Coconut milk- 1 can, 400 mL
  • Spice mix- 1 tbsp (or add curry powder)
  • Ground pepper- ½ tsp
  • Turmeric powder- ¼ tsp
  • Fresh tamarind juice- 2 inch slice soaked in 4 tbsp luke warm water
  • Salt- to taste
  1. Mix all the above mentioned ingredients "for making spice mix" and store in a glass jar.
  2. Cut both the chicken breast vertically, so you will have total 4 slices.
  3. Using a fork, prick 2 to 3 holes over the chicken breast.
  4. Place the chicken breast in a bowl, add 2 tsp of the spice mix, ground pepper, salt and oil. Spread evenly over the chicken and let marinate for 30 minutes in the refrigerator.
  5. Heat a non-stick pan over medium heat, add 1 tbsp oil.
  6. Place the marinated chicken breast over the oil, pan fry the chicken flipping both sides till the chicken breast turns golden in color and has cooked well inside.
  7. Transfer to a plate and keep aside.
  8. In a bowl, soak fresh tamarind in 4 tbsp warm water for 10 minutes, squeeze the tamarind well into the water to release all the juice. Drain the tamarind juice and discard the skin.
  9. Place the same pan used for pan frying chicken over medium heat, add 1 tbsp oil, let oil turn hot.
  10. Add mustard seeds, let it splutter.
  11. Add curry leaves, saute for a couple of seconds.
  12. Add the coconut milk, combine well.
  13. Add spice mix, ground pepper, turmeric powder and salt, combine well.
  14. Add tamarind juice, combine well and let the coconut milk come to a slight boil.
  15. Lower the heat and let simmer for 5 minutes.
  16. Now, add the pan fried chicken breasts into the coconut-tamarind sauce, pour the sauce over them and cook for a few minutes till the sauce starts to thicken.
  17. Taste and add more salt, ground pepper for spice if needed.
  18. Remove the pan from the heat.
  19. Place the chicken breast on a plate, pour the sauce over it and serve with Basmati rice, roasted veggies etc.
You could add curry powder instead of spice mix.

If you want you could cut the pan fried chicken into wedges and then add them to the coconut-tamarind sauce and cook in it.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at